Sunday, July 20, 2014

UMM ALI - THE MOTHER OF EGYPTIAN DESSERT


Umm Ali kalau diterjemahkan maknanya "ibu Ali"  tetapi kalau dalam dunia kulinari umm Ali adalah bread pudding yang cukup terkenal di Eygpt atau negara-negara Arab. Berbeza sedikit dengan bread pudding biasa Umm ali biasanya diperbuat dari puff pastry atau croissant, direndam dengan susu panas, ditabur dengan kekacang kemudian diletakkan selapis cream lalu ditabur kekacang dan dibakar. Sedap disajikan panas-panas.

Saya kehabisan cream dan kekacang..jadi hasilnya kurang jika dibandingkan dengan resipi asal. Saya ada menyediakan link asal jika berminat mengetahui sejarah umm ali dan cara step by step menyediakannya.

Enoy dan selamat mencuba





Umm Ali



  • Frozen puff pastry or store-bought croissants
  • 2 cups mixed nuts (coconuts, almonds, pistachios, walnuts)
  • 4 cups milk
  • 1 cup sugar
  • 2 cups heavy whipping cream + 2 tablespoons powdered sugar
  • Powdered sugar for browning


Method:

  1. If using puff pastry, allow pastry to thaw at room temperature then bake at 400 degrees F until brown and puffy, 10-12 minutes. Crush baked pastry or croissants into pieces and place in a bowl. Leave aside.
  2. Place mixed nuts in an oven pan and toast in the oven at 350 degrees F until lightly golden.
  3. Place heavy cream and powdered sugar in a mixing bowl. Using the whisk attachment of a stand mixer or an electric mixer, beat cream on high speed for five minutes or until light and fluffy.
  4. Forty minutes before serving, fill ramekins half way with crushed pastry, top with a layer of mixed nuts, top with a smaller amount of crushed pastry, pour milk over pastry to cover completely, cover top with cream and dust with powdered sugar.
  5. Place ramekins on a large baking sheet and place in a preheated oven.
  6. Bake at 350 degrees F for 23 minutes or until milk is bubbling and face is a light golden color.
  7. If more color is desired, place under a broiler for 1-2 minutes.
  8. Remove from oven and garnish with nuts and serve immediately.
Notes


RECIPE SOURCE:  PATYSKITCHEN

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